Name: Creamy Mushroom Sauce (VG, V Options)
Prep time: 5 min
Total time: 20 min
Ingredients: 3-4 oz cremini mushrooms washed dried and cut into quarters; 1-1.5 cups heavy whipping cream; 1/4 cup finely grated parmesan or Asiago cheese; 1/2 medium sweet yellow onion cut into small cubes; 1 tsp freshly minced garlic; 1 tsp Italian herb; 1/2-1 tsp chili pepper flakes; 2-3 tbsp white wine; 1 tsp mushroom umami powder or chicken bouillon powder; 1/4 tsp garlic granules; 1/4 tsp onion granules; 1-2 sprigs fresh thyme or 1/8 tsp ground thyme (powder); 1/2 tsp sugar; 1 tsp Salt kosher (or to taste); 1 tsp black pepper ground (or to taste); 1-2 tsp freshly chopped parsley; 2-4 tbsp cooking oil

Creamy Mushroom Sauce (VG, V Options)

Dr. Wendy Dearborne

Creamy, smooth and velvety, this delicious easy to prepare mushroom sauce is versatile. It can be used with pasta, rice, potatoes, vegetables, tofu, paneer, bread, fish, seafood, poultry, beef, pork and lamb. Ready within 20 minutes, and customizable to your palate, you can level up any dish by serving it with this sauce.

5 from 1 vote

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Prep Time 5

Total Time 20

Course Condiment, Gravy, sauce

Cuisine American fusion, British fusion

Servings Servings

Calories 213 kcal

Equipment

1 Medium size frying pan 10”

Ingredients

3-4 oz cremini mushrooms washed dried and cut into quarters
1-1.5 cups heavy whipping cream
1/4 cup finely grated parmesan or Asiago cheese
1/2 medium sweet yellow onion cut into small cubes
1 tsp freshly minced garlic
1 tsp Italian herb
1/2-1 tsp chili pepper flakes
2-3 tbsp white wine
1 tsp mushroom umami powder or chicken bouillon powder
1/4 tsp garlic granules
1/4 tsp onion granules
1-2 sprigs fresh thyme or 1/8 tsp ground thyme powder
1/2 tsp sugar
1 tsp Salt kosher or to taste
1 tsp black pepper ground or to taste
1-2 tsp freshly chopped parsley
2-4 tbsp cooking oil

Instructions

Put cooking oil into pan and heat over medium heat. When oil starts to lightly shimmer, add onions and a tiny pinch of salt. Sauté until translucent.
Add mushrooms and another tiny pinch of salt, black pepper and increase heat to medium high.
Cook until the mushrooms release their natural water. Continue to cook onions and mushrooms until all the water evaporates.
Add chili flakes, garlic and fresh thyme, if you are using it. Sauté until fragrant.
Add Italian herbs, umami mushroom powder or chicken powder. Add garlic and onion granules, sugar and if you’re using it, the ground thyme.
Sauté for approximately 1 minute. Don’t burn the dry spiced/powders.
Deglaze pan with white wine and allow it to evaporate. NOTE: When adding alcohol to a pan over a naked flame, always turn the heat off. This will prevent the alcohol from igniting.
As soon as the alcohol is in the pan immediately turn the heat back on to medium high.
Add cream and bring to a gentle simmer.
Allow to simmer for 5-10 minutes or until the sauce reaches your desired thickness.
Remove from heat and add cheese. Stir well and check for seasoning.
Sprinkle with parsley and serve.

Notes

Vegan And Dairy Free Options

You can make a dairy free or vegan version of this recipe by using plant based milk. Typically, I use full fat coconut milk. You can substitute parmesan cheese with non-dairy vegan cheese or nutritional yeast.

Alcohol Free

Deglaze the pan with water or vegetable or chicken stock in place of white wine.

Sugar

You can substitute sugar with maple syrup, agave, honey or palm sugar.

Nutrition

Serving: 6ServingsCalories: 213kcalCarbohydrates: 5gProtein: 3gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 48mgSodium: 474mgPotassium: 160mgFiber: 1gSugar: 2gVitamin A: 745IUVitamin C: 2mgCalcium: 77mgIron: 0.4mg

Keyword asian sauce, cream sauce, creamy mushrooms, mushroom sauce

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